Tomato Sugo

Tomato Sugo

Ideal for use on pizza bases or as a pasta sauce.

Makes around 1L.

Ingredients: 

400g tin of Diced Tomatos 

1 Onion, diced

2 cloves of Garlic, diced

3tbs of Fresh Herbs (I use sage, oregano, basil and parsley)

1-2 Bay Leaves

2-4tbs of Red Wine

Salt and Pepper

Olive Oil

Water

Method:
1. Place oil, onion and garlic in a saucepan and cook until tender.
2. Pour tin tomatos and wine into pan and season with herbs, bay leaves and salt and pepper.
3. Stir occasionally and allow to simmer for as long as necessary, adding water to compensate for liquid lost due to evaporation. (I left mine on low heat for around a hour and added around 500ml of water.)

4. Remove from heat and take out bay leaves.

5. Place in blender and beat until smooth.

Sugo will keep for around 3 days and should be stored in the fridge.

Pizza Dough

Pizza Dough

Easy to make dough that suits any type of pizza.

Makes 4 large pizza bases.

Ingredients: 
1½ cups (375ml) of Warm Water 
2tsp of Dried Yeast (equivalent to a 7g sachet)

¼tsp of Caster Sugar

4 cups (600g) of Plain Flour

1tsp of Salt, finely ground

¼ cup (60ml) of Olive Oil

Method:
1. Mix water with caster sugar and yeast. Allow to sit for around 5 minutes or until foamy. 
2. Combine flour and salt in a large bowl. Form a well in the middle. 
3. Slowly add olive oil and yeast-water liquid into the center. 
4. Use a spoon (I find metal best) to bring mixture together. 
5. Once dough has formed a rough ball, place on floured surface and knead for around 5 minutes or until there is no lumps. Do not knead for too long, or dough will become tough.
6. Place a little olive oil in the bottom of a large bowl (dough will double in size) and rub over sides of bowl. Place dough in dish and turn to coat in oil. This ensure the dough doesn't become dry.
7. Place dough in a warm area (if the house is cold I place my bowl above the heater) for around 45 minutes.

8. Once dough is doubled in size, tip onto floured surface and using your fist, punch the air out of it. 

9. Section dough off and roll it out to your desired size.

Chocolate Dessert Cake with Frosting

Chocolate Dessert Cake with Frosting

Luscious and moist dessert cake, perfect for any occasion. 


Serves 12


Ingredients: 
Cake
250g of Cooking Butter
200g of Cooking Chocolate (dark, milk or both)
1½ cups of Coffee (or 1tbs of instant coffee disolved in 1½ cups of boiling water)
1½ cups of Caster Sugar
½tsp of Vanilla Essence
2 Lightly Beaten Eggs
1½ cups of Sifted Self Raising Flour
½ cup of Sifted Cocoa
Frosting
150g of Cooking Chocolate (dark, milk or both can be used)
40g of Cooking Butter


Method:
Cake
1.  Preheat oven to 160ºC (or 140ºC fan forced) and line and grease cake tin.
2. Melt butter and chocolate in a saucepan over a low heat, stirring frequently. Once melted, add coffee and sugar and stir until sugar is dissolved. Remove from heat and allow to cool.
3. Transfer chocolate mixture to a bowl and using an electric mixer slowly add vanilla essence and eggs. Gradually add flour and cocoa. Mix for 90 seconds or until combined.
4. Pour mixture into cake tin and allow to cook for around 1 hour.
Frosting
1. Melt butter and chocolate in a saucepan over a low heat, stirring frequently. 
2. Remove from heat and allow to cool for 30 seconds, then spread over cake.


Serve with cream.

Recipe adapted from Cadbury